Thai Peanut Chicken Zoodles Flavorful and Healthy Meal

Ingredients

• 2 medium zucchinis, spiralized into zoodles
• 1 pound boneless, skinless chicken breast, thinly sliced
• 1 each red bell pepper, julienned
• 1 cup snap peas, trimmed
• 2 tablespoons creamy peanut butter
• 3 tablespoons soy sauce or tamari
• 2 tablespoons fresh lime juice
• 2 tablespoons honey or maple syrup
• 1 teaspoon ginger, minced
• 1 clove garlic, minced
• 2 tablespoons coconut oil or olive oil
• 1/4 cup chopped fresh cilantro
• to taste crushed peanuts, for garnish
• to taste lime wedges, for serving

Instructions

1. In a large skillet, heat 1 tablespoon of coconut oil over medium-high heat. Add the sliced chicken and season with a pinch of salt and pepper. Cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the remaining coconut oil. Add the red bell pepper and snap peas, sautéing for about 3-4 minutes until they are tender but still crisp.
3. While the vegetables are cooking, prepare the peanut sauce. In a bowl, whisk together the creamy peanut butter, soy sauce, lime juice, honey (or maple syrup), minced ginger, and garlic until smooth and creamy. If it's too thick, add a splash of warm water to reach your desired consistency.
4. Add the spiralized zoodles to the skillet with the sautéed vegetables and cook for an additional 2-3 minutes, stirring gently until just softened.
5. Return the cooked chicken to the skillet and pour the peanut sauce over everything. Gently toss to combine and coat all ingredients with the sauce. Cook for another minute to warm everything through.
6. Remove from heat and sprinkle with fresh cilantro. Serve hot, garnished with crushed peanuts and lime wedges on the side.